Kale and Black bean chile verde

Ingredients

• 1 pound tomatillos, husked and diced
  
• 1 medium onion, diced
  
• 2 tomatoes, chopped
  
• 3 jalapeno or serrano chilies, diced
  
• 1 carrot, chopped
  
• 2 clove garlic, smashed
  
• 1 bunch kale, roughly chopped
  
• 1 bunch cilantro, chopped
  
• 2 ribs celery, diced
  
• 6 cups vegetable stock
  
• 2 cans black beans, drained and rinsed
  
• salt to taste
  

Directions

1. In a medium sauce pan, add tomatillos, tomatoes, onion, chilies, ½ the cilantro, garlic, carrots and celery with the vegetable stock.
2. Bring to a boil, reduce heat to medium low, cook 15 minutes, then blend half of this in a blender or use a stick blender, be sure to leave a little texture.
3. Add Kale, and beans, cook 15 more minutes, add the rest of the cilantro and serve over rice or with tortillas! Ole’ frijole!